thank you very much for being here with us. a great person to learn from because one of the reasons he has that title is because he can cook anything, anytime anywhere. >> that's not extreme? i don't know what is. >> so what are you doing today? it doesn't look too difficult or too weird for the rest of us. >> i was asked to make a simple recipe for the summertime and i like crab. crab came to mind. in a way to make something really simple, i grabbed some crab and made a crab salad and i kicked it up a little bit with cayenne pepper and the ability to throw some bing cherries into it. avocados and crab go well together with the lemon juice and some creme fraiche. put more spice to it and some bing cherries in it. >> it looks pretty good too and we have the recipe on our website. but chef, when did you start cooking and where did this passion come from? >> when i was a little kid about this much snow and ice fishing and i left the can opener in the car with the cab of beans. that was my first time cooking. and then i progressed